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Close up of Vegan Smoky “Ham” Pasta

Vegan Smoky “Ham” Pasta

  • Author: Monkey and Me Kitchen
  • Prep Time: 15 Minutes
  • Cook Time: 20-25 Minutes
  • Total Time: 35 Minutes
  • Yield: 3-4 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Healthy, simple, and brimming with flavor, this Vegan Smoky “Ham” Pasta is reminiscent of a ham and bean soup, but with a tasty pasta twist.



Base Ingredients:

  • 1 medium yellow onion, fine dice
  • 1 Tablespoon minced garlic
  • 1 Tablespoon flour *
  • 1 teaspoon natural peanut butter *
  • ½ cup low-sodium vegetable broth *
  • 1 cup water
  • ¼ cup unsweetened plain plant milk
  • 1 Tablespoon reduced-sodium tamari *
  • ½ teaspoon liquid smoke *
  • 1 teaspoon pure maple syrup
  • 1 teaspoon distilled white vinegar
  • 1 – [ 15 oz. can ] navy beans, drained and rinsed

Herb/Spice Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 teaspoon smoked paprika
  • ¼ to 1 teaspoon sea salt (+/-) *
  • Pinch black pepper (+/-)
  • Large pinch red pepper flakes

Other Ingredients:

  • 8 to 10 oz. GF penne pasta *
  • 1 to 2 cups baby kale, chopped


  1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  2. Place the Herb/Spice Ingredients (except the red pepper flakes) into a small bowl, mix well, set aside.
  3. In a large ceramic/enamel lined skillet or non-stick skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, then lower the heat to medium, add the flour, minced garlic, and peanut butter, sauté, stir constantly over for one minute.
  4. Add the remaining Base Ingredients and the Herb/Spice Mix to the skillet, stir to incorporate and simmer for about 7 minutes. Be sure to scrape the bottom of the skillet with a wooden spoon or rubber spatula to ensure that you got up all the flour that may have stuck to the bottom and stir it into the sauce mixture to thicken.
  5. Add the chopped baby kale, simmer for several minutes until the kale is perfectly tender.
  6. Taste test, adjust seasonings, if needed.Add the cooked pasta and the red pepper flakes, simmer for several minutes until heated through. Serve and enjoy!


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  3 to 4